Jiaozi (Chinese Dumplings)

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I did it! Yesterday I tried for the first time to prepare Jiaozi.

I have to admit I am a Jiaozi lover! They are definitely my favorite Chinese dish ever! Recently I have been taking Chinese cooking class and yesterday night I have finally decided to test what I have learned, so after work I went to the Chinese wet market and got all the ingredients I needed: light soy souce, sesami oil, pork meat, ginger and rice wine.

They came out pretty good to be honest, and with my surprise none of them broke in the water while boiling…:D

For those who are not too much in Chinese cuisine, Jiaozi are cooked balls of dough, also known as dumplings, cooked by boiling, steaming or frying.

Ingredients (for about 28 dumplings):

For the filling:

200 g minced pork

2 tsp ( 4g) salt

2 tsp (4 g) sugar

1 tsp pepper

1 tbsp rice wine

1 tbsp light soy sauce

1 tbsp green onion

1 tbsp ginger

1 tbsp sesame oil

20 g water

For the dough:

150 g flour

water

Let’s start by making the dough (if you don’t want to spend this time, you can conveniently buy Jiaozi pi at any Chinese grocery store)

In a bowl place the flour and make a little hole in the center an another all around. Pour enough water to fill in both holes.

Mix the ingredients together and kneat the dough till it gets smooth.

Roll it out in a long shape

Fold it in 3 parts

Roll it out again. Repeat this for 5 times.

At the last time roll the dough in a rectangular shape and starting from the top roll it in itself so to have a long tube.

Grab it and gently squeeze it in your hand so to take all the air out.

Divide the dough into small pieces and with roll each piece into a thin circle.

Chop the ginger and green onion

In a bowl dress the meat with all the ingredients.

Take one disk of Jiaozi pi in your hand

Add in the center a tsp of meat.

Now comes the hard part, we need to close it!

First fold it so that the 2 side combine.

Now starting from the right edge slowly fold it like a fan

Here it is!

Repeat until you don’ t have any filling left.

Bring some water to a boil and boil your dumplings for about 8-10 min.

I followed this recipe you posted last night — it sounded like fun, i’ve never made dumplings before and i’m not an experience cook. They were super yummy! a bunch of them fell apart in the process of scooping them out of the pan, but it’s ok. Any way to decrease the chance of that? be more careful, or roll the dough less thin? thank you for posting this recipe, i had alot of fun making it! i found it originally on the instructables website : )